Chicken and Broccoli (Chinese Takeout Style) Recipe
If you’ve ever craved that comforting, saucy, fabulous dinner you get from your favorite takeout spot, this Chicken and Broccoli (Chinese Takeout Style) recipe is about to become your new go-to. Juicy bites of chicken mingling with ultra-green, crisp-tender broccoli and a glossy, luscious sauce—no overpowering flavors, just simple harmony in every forkful. It’s weeknight-easy, deeply satisfying, and genuinely tastes like what you love from a restaurant, all in the comfort of your own kitchen. Let’s cook this crave-worthy dish together!
Ingredients You’ll Need
This recipe calls for a handful of essential ingredients that each play a big role—think velvety chicken, punchy aromatics, and a classic savory sauce. It’s quick to shop for, and every element brings something special to the Chicken and Broccoli (Chinese Takeout Style) experience.
- Chicken breast (or thigh): Slice thin for maximum tenderness and soak up the marinade for flavor in every bite.
- Shaoxing wine (or dry sherry): Adds a hint of restaurant-style complexity and depth to both marinade and sauce.
- Salt: Used in the marinade and sauce for perfect balance—don’t skip it.
- Cornstarch: The secret to velvety, tender chicken and that beautiful, glossy sauce.
- Oyster sauce: Brings umami magic and that signature takeout flavor in the sauce.
- Dark soy sauce (or soy sauce): Adds both color and savory depth—you’ll notice the difference here.
- Chicken stock: Lends a gentle savory note and keeps the sauce luscious and not too thick.
- Sugar: A slight touch for balance—think of it as rounding out the salty and savory notes with just enough sweetness.
- Broccoli: A head of crisp-tender green that soaks up all that yummy sauce.
- Peanut oil (or vegetable oil): For stir-frying, choose something with a high smoke point so everything cooks perfectly.
- Garlic: Four cloves, minced, equal big flavor and aroma that wakes up the whole dish.
- Ginger: Just a teaspoon minced delivers subtle warmth and freshness to the stir-fry.
How to Make Chicken and Broccoli (Chinese Takeout Style)
Step 1: Slice and Marinate the Chicken
First, you’ll want to slice the chicken thinly—think no thicker than a quarter inch. This not only helps it cook fast but keeps each piece extra tender. Toss the chicken in a bowl with Shaoxing wine, salt, and cornstarch (the trifecta for flavor and texture), and let it sit for at least 10 minutes. This is when the magic begins, as the marinade both seasons and tenderizes.
Step 2: Mix Up the Signature Sauce
In a small bowl, combine oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and a pinch of salt. Give it a solid stir—this sauce is your flavor bomb, and making sure the cornstarch dissolves will mean a smooth, silky finish at the end.
Step 3: Steam the Broccoli to Perfection
Bring a splash of water to a boil straight in your skillet, then add the broccoli and cover tightly. It only takes about 40 to 50 seconds to get that beautiful bright green color and just-tender bite. Scoop the broccoli out to a plate as soon as it’s ready, then wipe out any leftover water for a dry, sizzling pan in the next step.
Step 4: Sear the Chicken
Drizzle some oil in the pan and get it hot before spreading the marinated chicken into a single layer. Let it sizzle without touching for about 30 seconds to achieve golden, caramelized edges. Flip, briefly cook the other side, then stir-fry until the pieces are lightly charred outside but still a bit pink inside. The chicken will finish cooking in the sauce—this step is for texture and flavor.
Step 5: Add Garlic and Ginger
Toss in the minced garlic and ginger, and give everything a quick stir. They’ll release their aromas almost instantly, infusing the entire skillet with that unmistakable takeout fragrance we all love.
Step 6: Finish with Broccoli and Sauce
Add the broccoli back, give the sauce another stir (to pick up any settled cornstarch), then pour it into your skillet. Stir gently, and watch as the sauce bubbles up, thickens, and glazes every piece in just about a minute. That’s your cue to pull it off the heat—don’t let it overcook or everything gets mushy.
Step 7: Serve It Hot!
Transfer your Chicken and Broccoli (Chinese Takeout Style) to a hearty serving plate and call everyone to the table! This is seriously at its best right out of the pan—juicy, aromatic, and absolutely irresistible.
How to Serve Chicken and Broccoli (Chinese Takeout Style)
Garnishes
A light sprinkle of thinly sliced scallions or a handful of toasted sesame seeds brings color, flavor, and extra crunch to Chicken and Broccoli (Chinese Takeout Style). For fun, you can also try a few chili flakes if you like a tiny kick of heat.
Side Dishes
This dish begs for a bed of warm steamed rice, which soaks up all that savory sauce beautifully. If you’re looking for a change, boiled noodles or even cauliflower rice keep things interesting and pair up perfectly with the savory flavors.
Creative Ways to Present
For gatherings, serve Chicken and Broccoli (Chinese Takeout Style) in a big family-style platter so everyone can help themselves. Turn it into a rice bowl or lettuce wrap for lunchboxes, or toss it over crispy noodles for a playful twist that delivers both crunch and sauciness in every bite.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken and Broccoli (Chinese Takeout Style) will keep in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit overnight, making for a delicious next-day lunch or quick dinner.
Freezing
To freeze, just let the cooked dish cool completely, then divide into portions and freeze in sealed containers for up to 2 months. Try to keep the broccoli slightly undercooked if you’re planning to freeze, as it will soften more when reheated later.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of chicken stock or water if you need to loosen the sauce. The microwave works too—cover loosely and heat in short bursts, stirring in between, to keep the chicken tender and broccoli from overcooking.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Thighs are actually a favorite for many because they stay extra juicy and hold up wonderfully in Chicken and Broccoli (Chinese Takeout Style). Just slice them thinly and follow the recipe as written.
What if I don’t have Shaoxing wine?
No problem. Dry sherry is a great substitute and can be found at most grocery stores. If you prefer not to use alcohol, you can skip it—the flavors will still be delicious, just a touch different.
How do I make the sauce thicker or thinner?
If you like a thicker sauce, you can add a tiny bit more cornstarch (mixed with water). For a thinner sauce, just splash in a bit of extra chicken stock until it’s your perfect consistency.
Can I add other vegetables?
Feel free to get creative! Sliced bell peppers, carrots, or snap peas all work well with Chicken and Broccoli (Chinese Takeout Style). Just adjust the cooking time to keep everything vibrant and crisp-tender.
Is this dish gluten-free?
It can be! Swap the regular soy and oyster sauces for gluten-free versions, which are easy to find these days, and you’re set for a safe and delicious meal.
Final Thoughts
There’s something undeniably wonderful about sharing homemade Chicken and Broccoli (Chinese Takeout Style) with your family or friends—every bite brings comfort and joy. Give it a try in your kitchen and see just how delicious, easy, and satisfying this classic can be. Happy cooking!
Print
Chicken and Broccoli (Chinese Takeout Style) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Enjoy the flavors of Chinese takeout at home with this delicious Chicken and Broccoli recipe. Tender chicken and crisp broccoli coated in a savory sauce, perfect served over steamed rice or noodles.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast (or thigh)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 tablespoon dark soy sauce (or soy sauce)
- 1/4 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Additional Ingredients:
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Prepare the Chicken: Slice the chicken into thin pieces, mix with marinade, and let sit.
- Make the Sauce: Combine all sauce ingredients in a bowl.
- Steam the Broccoli: Cook broccoli in a skillet until tender, then set aside.
- Cook the Chicken: Brown the chicken in the skillet, then add garlic and ginger.
- Finish the Dish: Add sauce and broccoli back to the pan, cook until thickened.
- Serve: Enjoy hot with rice or noodles.
Notes
- Make sure to slice the chicken thinly for quick cooking.
- You can adjust the sauce’s sweetness and saltiness to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Chicken and Broccoli, Chinese Takeout Style, Asian Recipe, Easy Dinner
